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Jollof rice is a one-pot rice dish popular in many West African countries.
- 1 tbsp vegetable oil
- 1 large onion
- 1 can plum tomatoes
- 3 tsp tomato puree
- 1/4 tsp chili powder ((add or lessen depending on spice wanted))
- 1 tsp curry powder
- 1 tsp thyme
- 1 piece stock cube (recommend Knorr or Maggi cube)
- Heat the oil in a large pan and cook the onions over a low to medium heat until translucent.
- Stir in the tomato purée and all the spices including the stock cube. Mix thoroughly for about 5 minutes.
- Add the canned tomatoes and stir well. Once it is mixed well cover and leave to simmer for 20 mins on low heat.
- Rinse the rice thoroughly to the point that when you add water to the rice it becomes clear, reduce the starch of the rice as much as possible.
- After 20 minutes the tomato mix should be separating from the oil. At this point add the well washed rice to the pot, add water and mix well.
- Taste the sauce at this point and add salt if needed.
- Cover and simmer for 25 minutes on low heat, or until the rice is cooked.
- Serve the Jollof with fried plantain if desired or with your choice of meat.
Avoid mixing the rice as this will cause it break up and look like glutinous rice rather than jollof.
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See more how to make Nigerian jollof rice content from the web:
Credits: Ivonne Ajayi
Other popular methods of cooking jollof rice can be found on the BBC food website: